There has been heated debate over what constitutes the correct "bottling temperature" to be used for the calculations -- temperature of the beer at the actual time of bottling (as some lager/crash cool right before bottling), or the highest temperature reached during/after fermentation regardless of what the temperature is actually at for bottling, as that will dictate the amount of residual CO2 still in the beer, and that will affect how much priming sugar you use when you bottle. I'll let you make up your mind about what side of the fence you're on (and some interesting reading on it can be found HERE).

Cheers, and welcome to the obsession!

__________________"A fanatic is one who redoubles his effort when he has forgotten his aim." -- Chuck Jones, describing Wile E. Coyote.

I remember that first taste of the first batch and thinking the same thing. Awesome. I couldn't wait the full amount of time either. They guys down at my LBHS actually suggest 6-8 oz. of corn sugar depending on how much carbonation you want.

FYI- 6 to 8 oz of priming sugar per 5 gal batch will certainly give you bottle bombs! Thats like carbing to 3.5 or 4.0 vol. 5oz is the most you should use on a 5 gal batch. Check the guides posted above, they will help you decide.

FYI- 6 to 8 oz of priming sugar per 5 gal batch will certainly give you bottle bombs! Thats like carbing to 3.5 or 4.0 vol. 5oz is the most you should use on a 5 gal batch. Check the guides posted above, they will help you decide.

You're right. The information was actually 3/4 - 1 cup priming sugar which is right around 5 oz. For some reason I was equating 3/4 - 1 cup with 6 - 8 oz. My bad.

Something about using a volume measurement for priming sugar freaks me out. You wouldn't use 3 cups of DME would you?

On the other hand, I use metric measurements for priming sugar, and thus have nothing of use to contribute to this conversations

Seriosuly though, I generally try to go for the middle to high end of carbing to style. I don't thin kid like an undercarbed hefe or an over carbed bitter or whatever. The differences are roughly within 50g but it does make a difference.

Some of the bottled beer is alot darker after pouring and has more of a bite to it that I am contributing to burned extract on our crappy electric range. The flavor is tolerable. We had to boil the wort in 2 separate smaller containers because of the above aforementioned range. When it came time to pour the two into the fermenter, they appeared to have difference consistencies. If I have variation bottle to bottles should I have done more mixing at some point?